The bottleneck pinch-point in brewing capacity is not the size of
the brewhouse but rather the number of fermenters. To determine the overall capacity
for a 14 day cycle of fermentation (appropriate for ale brewing), divide the number of
fermenters in half, multiply by 50 and then multiply by the brewhouse size.

4 fermenters/2 x 50 x 10 bbl brewhouse = 1000 bbls/yr
Capacity can be increased by adding fermenters, and by as much as 20% by shortening the
fermentation time.

Q:

What type of water treatment is necessary for brewing beer?

A:

In 1860, a brewing chemist named Lintner wrote: "Every good drinking water is
also a good brewing water." This statement is almost always true. Aside
from excessively high levels of compounds such as sulphur or chlorine, most water is
perfectly suitable for brewing. In the world today, fine beers are made from a large
variety of water sources. Some are very hard, others lack in mineral content, some
have high alkalinity and some low, yet all can produce high quality beer. In fact,
local water is very much responsible for the distinctive flavor of the beers we drink.

Q:

What is a mash/lauter vessel?

A:

Traditionally, the mashing or mixing of ground malted barley with water and the
conversion of starch to fermentable sugar was performed in a mash mixer. The vessel
facilitated proper hydration of malt and precise temperature control of the mash. In
the lauter tun (or tub) the liquid portion of the mash is separated from the solid.
This liquid, the wort, is the primary component of all that is to become beer. At
The Pub Brewing Company we have combined these two processes into one vessel to save the
customer space as well as money.

Q:

What is a brewing adjunct?

A:

Any non-malted barley, starch or sugar source which contributes to the carbohydrate
content of wort is an adjunct. Some of the more commonly used brewing adjuncts are
milled rice, corn grits, wheat, corn syrup, pregelatinized corn flakes, cane sugar, and
unmalted barley.